The challenge continues!
This week I made Brioche, which is a super rich and buttery bread. Peter R. suggests in book, The Bread Baker’s Apprentice (2001), baking Brioche with its classic shape à tête. But, being the rebel that I am, I decided to make it as pull-a-part rolls. Something I’ve wanted to do anyway. Additionally, I had a party to bake for too! A perfect match, something new to bake and a reason to bake it.
The formula for Brioche calls for lots of butter, so mixing, gluten development, and throwing it in the refrigerator to stiffen up is just about the only way you can shape the dough. I notice that while shaping the pull-a-part rolls as soon as the dough warmed up (from my handling the dough) it would get sticky and make a mess. So speed was important.
After shaping the dough quickly I let them sit for 2 hours, applied egg wash, and let them sit for 30 more minutes. In the 2 1/2 hours of proofing they swelled up nicely. Once we were close to party time I slid them directly on a baking stone at 400 degrees.
These were ready for our guests and boy did they devour them too! We ate soup, brioche, and enjoyed ice cream and brownies with frosting after the meal. I’ll add this recipe to my party list. For some reason this seems like better party bread than the Greek Celebration bread to me.